Combine all ingredients, mix well and add chicken. Marinate overnight.

When ready to grill, shake off excess marinade and place chicken on grill. Place a brick wrapped with aluminum foil over chicken, cover and cook for 20 minutes. Turn chicken over after 10 minutes. Place chicken on the hottest part of the grill to crisp up the skin.

Serve with a drizzle of plain yogurt, the juice from half of a fresh-squeezed lime and fresh cilantro.

Dessert

Healthy grilled fruits

Use whatever is fresh in the market. For this recipe, Katie used 2 peaches, 2 plums and 1 pineapple.

Cut the fruit, drizzle with olive oil and place on grill. Leave it untouched for about 10 minutes so that it caramelizes. Remove from grill, drizzle with Creme Freshe and balsamic vinegar. Sprinkle crushed pink peppercorns, red sea salt and chopped mint